Preparation

For spicy onions:
Heat oil in a large skillet
over medium-high heat. Cook onion, stirring
often, until lightly charred and softened
but not falling apart, 5–7 minutes. Add red
pepper flakes and toss to combine. Remove
pan from heat and mix in lime juice and
honey. Let cool, then mix in lime zest.

my notes

Exclusive Offers

Menus & Tags

Tags:

Recent Review

Since I made a number of substitutions to suit our taste, I won't rate the recipe. But I will recommend our substitutions because we love how it turned out and we will definitely be making it again. We subbed sweet potatoes (by weight) for the squash. Because it's firmer with a lower moisture content, it holds up better when roasted and tossed. We kept everything the same with the onions, though we cooked them a bit longer, until well softened. We subbed pepitas for the hazelnuts, used fresh cilantro as the only herb, and subbed feta crumbles for the goat cheese. Scaled back on the EVOO throughout. It was delectable. Next time, we might add a cooked grain, such as barley, farro, or wheatberries, to make it a hearty vegetarian main.